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All Recipes
Seafood
SMOKED SALMON
Difficulty:
medium
Fuel Type:
Gas
Charcoal
Serves 4
8 min.
Prep Time
Grilling Time
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Serves 4
Prep Time
2 h
Grilling Time
8 min.
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Serves 4
Prep Time
2 h
Grilling Time
8 min.
Ingredients
Instructions
the
Ingredients
For Brine
1 literAbreviation Water
Water
1 tablespoonAbreviation Sugar
Sugar
1 tablespoonAbreviation Salt
Salt
1 bunch Fresh Thyme
bunch Fresh Thyme
1 pcs White peppercorn
pcs White peppercorn
For Salmon
500 gramsAbreviation Salmon, cut into 4 even pieces
Salmon, cut into 4 even pieces
To taste Salt
To taste Salt
To Taste Pepper
To Taste Pepper
2 hand full Wood chips, cheery or apple
hand full Wood chips, cheery or apple
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Instructions
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In the kitchen:
For Brine:
Combine all ingredients in a pot and bring to boil.
Remove from heat and chill liquid.
Once liquid chilled, submerge salmon in liquid and keep in chiller at least 2hours or overnight before smoking.
For Salmon:
Remove salmon from brine 30 minutes before smoking and bring to room temperature.
Arrange salmon in drip tray.
At the barbecue:
Prepare the barbecue for indirect heat, approx. 160°c. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
Soak Wood chips 20 minutes before using.
Sprinkle wet wood chips on lit briquettes and close lid for 2 minutes.
Then put salmon in and smoke for 8 minutes.
Lastly remove from grill and rest for 3 minutes before serving.
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